Banana Split Ice Cream Bomb

Ingredients:

Bomb

• 0.5 cup chilled heavy cream
• 1 liter vanilla ice cream, softened
• 2 overripe bananas, mashed
• 2 cups chocolate ice cream
• 2 cups strawberry ice cream
• 1/3 cup canned Morello cherries (or regular cherries)

Toppings

• 220 g semi-sweet chocolate, chopped
• 2 tbsp. l. coconut oil
• 1/4 cup chopped walnuts

Preparation:

1. Prepare the bombLine an 8-inch (20-cm) metal or glass bowl with plastic wrap, leaving a 4-inch (10-cm) overhang; place in the freezer to chill. Take a 6-inch (15-cm) bowl and cover the outside with plastic wrap. In a medium bowl, beat the heavy cream with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the vanilla ice cream and mashed bananas. Remove the bowl from the freezer, spoon the banana mixture into it, and press it into an even layer against the sides. Press down with a smaller bowl to help the ice cream keep its hemisphere shape. Freeze until the ice cream is set, about 1 1/2 hours.
2. Allow the chocolate ice cream to soften slightly. Remove the small bowl and plastic wrap from the larger bowl. Pour the softened chocolate ice cream into the cavity; spread and smooth the surface. Freeze until firm, about 45 minutes.
3. Let the strawberry ice cream soften slightly, then spoon it over the chocolate ice cream; spread it, smoothing the surface. Using the back of a large spoon, make a large indentation in the center of the strawberry ice cream; fill it with cherries and press to smooth it out. Freeze for 1-2 hours until the ice cream bomb hardens.
4. Remove the ice cream bomb from the freezer; turn it upside down and place it on a plate. Remove the bowl and plastic wrap. If the ice cream doesn't come out, run a small spatula around the edge to loosen it. Return the ice cream bomb to the freezer.
   
   Prepare the toppingIn a medium saucepan, bring 1 inch (2.5 cm) of water to a simmer over medium heat. Place the chocolate and coconut oil in a medium heatproof bowl; set it over the simmering water and stir the chocolate until melted. Set the bowl aside; the chocolate should thicken slightly, 5 to 10 minutes. Slowly pour it over the bomb, allowing it to drip down the sides. Sprinkle with walnuts. Freeze until the chocolate is set, about 15 minutes. Let the cake sit at room temperature for 10 minutes before slicing.